MILLEFEUILLE (thousand leaves)

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I will not deny that this dessert is a delight.
Delicate but very easy to do.
I assure you that all your friends will be delighted.

INGREDIENTS

1 box of Phyllo dough
1 14 ounces can of dulce de leche
1 stick butter, melted
Powdered sugar for garnish.

DIRECTIONS

In a tray lined with parchment paper place the phyllo dough sheets one at a time, brush each sheet with butter.
Place parchment paper on top and another tray, the weight helps cooks evenly and does not rise.
Bake at 350 degrees F (175 degrees C) for 13 minutes.
Heat the Dulce de Leche for 40 seconds in the microwave to make it easier to manipulate.
Has cooled down cut into rectangles and begins to form alternating the layers dulce de leche.
Sprinkle with powdered sugar if desired.

This recipe makes about 30 small servings.

It is ideal for holiday or as a snack for coffee.

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TIP OF THE DAY

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I highly recommend the following steps to be taken before freezing vegetables such as broccoli, cauliflower, carrots and zucchini.

1. Cut off the vegetables in the same size.
2. Cook for one minute in salted boiling water.
3. Move the vegetables to a bowl filled with ice cold water, this stops the cooking immediately.
4. Place on paper towels to remove as much water as possible.
5. Spread on a tray and place in the freezer for half an hour.
6. Store in plastic bags and freeze completely.

Can last between 3 to 6 months.

This is the method I personally use to freeze my vegetables.

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SHRIMP WONTON WITH TOMATO SAUCE

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This is my attempt to make something that I love Asian food in a very different way.

And my family loves it.

INGREDIENTS

FOR THE WONTON:

1 packet Wonton Wrappers.
1 pound of shrimp peeled and deveined
salt and pepper to taste

DIRECTIONS

Place the shrimp in a bowl and add salt, pepper.
Then follow these steps:

1. Place a wonton wrapper in a diamond shape and position the shrimp in the bottom corner.
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2.Starts to close from outside to inside, leaving an inch before the end.
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3.Take it to the lower ends by forming a closure as a Tortellini.
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Fry in vegetable oil at 335 degrees until golden brown.

FOR THE TOMATO SAUCE


INGREDIENTS

3 dice tomatoes
3 tablespoons of ketchup
2 minced garlic cloves
1 cup of chopped onion
1/2 cup of chopped cilantro
1 teaspoon of dried oregano
1/2 cup of warn water
salt and pepper to taste
1 teaspoon of vegetal oil

DIRECTIONS

In a hot pan, cook onion, oregano, tomato and garlic. It is important to let it cook until the tomato is completely soft.
Add water, ketchup, salt, pepper and simmer for 10 minutes over low heat.
Remove from heat, sprinkle the cilantro.

This recipe makes 50 wonton.

Makes 4 to 6 people.

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GARBANZO BEANS WITH CHICKEN

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I love this kind of versatile and traditional recipes.

Excellent option at lunch or dinner, full of flavor.
And the best part everyone will love it.

INGREDIENTS

1 medium onion, chopped
2 ripe medium tomatoes, chopped
2 cups shredded roasted chicken
1 / 4 teaspoon cumin
1 / 4 teaspoon achiote
1 teaspoon dried oregano
1 clove garlic, minced
1 / 4 cup cilantro
3 / 4 cup water
1 can of chickpeas from 15.5 oz
salt and pepper to taste

DIRECTIONS

In a hot pot cook the onion, tomato and garlic, add the oregano, cumin and achiote.
Add the chickpeas and chicken, salt and pepper to taste, add water, stir and cover, simmer for 10 minutes. Once ready, sprinkle the cilantro and serve.

Serves 4 people.

Accompanied by white rice and salad, if desired.

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TIP OF THE DAY

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If you like flavored oils such as garlic, rosemary, chile peppers, etc.  This is what you need to do: in a saucepan over medium heat add 1 cup of oil 4 sprigs of your favorite herb or 5 garlic cloves, allow to boil.

Remove from the heat and let cool.
Ready just pour it in a bottle and refrigerate.
This will last about a month.

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TUNA SALAD

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You do not need an excuse or leave home to enjoy a salad.
Simply take a little time and some other ingredient and already have one of the easiest and most delicious salads.

INGREDIENTS

1 can of light tuna fish in water 7onz (198g)
1 cup sliced ​​hearts of palm
1 roasted bell peppers cut into strips
1 cup green grapes, halved
1 tomato cut into wedges
3 artichokes hearts in olive oil
2 cups mixed lettuce

DIRECTIONS

Place on a serving platter over lettuce and sprinkle the grapes, hearts of palm and bell peppers.
Place tomato wedges around and artichokes.
Add the tuna fish on top.

Serves 2 people.

You can use the toppings of your choice and your favorite dressing.

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HOMEMADE STUFFED RIPE PLANTAINS

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One of the heritage of my grandmother are these delicious plantains, so traditional and special for an afternoon coffee.

INGREDIENTS

2 ripe plantains
1 / 4 teaspoon cinnamon
1 / 12 tablespoons butter, melted
1 teaspoon honey
2 tablespoons cup corn flour (maseca)
1 / 2 cups mozzarella cheese
2 tablespoons butter
1 teaspoon oil

DIRECTIONS

Leave the plantain with the peel and cook for 10 minutes. Puree and cool.
Add the honey, cinnamon, melted butter and cornmeal. The mixture will remain sticky.
Flour your hands and make balls, flatten a little bit and put the cheese in the center and close.
Melt butter with oil in hot skillet over medium heat place the plantain pancakes and cook for 4 minutes on each side.

May be accompanied by sour cream mixed with a teaspoon of sugar.

Makes 8 servings.

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HOMEMADE BREAD

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There’s nothing better in the world than to come home to find on the table freshly bake bread.

For that reason I want to give you this recipe that has been in my family for years and I have enjoyed countless times.

INGREDIENTS

7 cups bread flour
1 tablespoon instant yeast
1 cup warm water
1 1 / 2 tablespoon sugar
1 cup milk
1 stick unsalted butter
4 eggs
1 tablespoon salt

DIRECTIONS

In a saucepan over medium heat put milk, salt and 1 tablespoon of sugar, when boiling add the butter and turn off the heat.
When the mixture is completely cool add the eggs and beat well. In a separate bowl place the water with the yeast, let stand for 5 minutes (the yeast is active when you see bubbles and foam are formed on the surface).
Add yeast to the bowl of a mixer with a hook attach.
At low speed add the egg mixture and allow it to incorporate good fence followed this adding the flour gradually until mixture forms a ball.
Remove the dough and knead for 10 minutes until uniform and smooth.
Place dough in a greased bowl and let rise for 1 hour (I recommend you do it within the oven off since this is an area that has an ideal temperature).
Once you remove it is grown, knead a bit and make small balls, place balls on a platter, let rise again for half an hour, bathe with melted butter.

Bake for 45 minutes at 325 degrees.

This recipe makes 24 rolls.

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